Exotic Ingredient Smuggling, [Travel]
2010 May 27
We seem to pick up local things whenever we go on trips.
Off hand, I recall the following from our Easter weekend BBQ trip. Duke's Mayonnaise, Luzianne Iced Tea (a box each of large serving and individual bags) some dried hot peppers, a few small bags of stone ground white grits, and some vinegar based BBQ sauces to serve as reminders as well as toppings and a killer BBQ book that seems more of a historic view with stories than a straight up recipe book.
On a Belgian trip last September we brought back a big bottle of Jenever and a bunch of small flavoured taster bottles (en.wikipedia.org/wiki/Jenever), Speculaas (Belgian spice cookies), Speculoos spread and of course chocolate.
Off hand, I recall the following from our Easter weekend BBQ trip. Duke's Mayonnaise, Luzianne Iced Tea (a box each of large serving and individual bags) some dried hot peppers, a few small bags of stone ground white grits, and some vinegar based BBQ sauces to serve as reminders as well as toppings and a killer BBQ book that seems more of a historic view with stories than a straight up recipe book.
On a Belgian trip last September we brought back a big bottle of Jenever and a bunch of small flavoured taster bottles (en.wikipedia.org/wiki/Jenever), Speculaas (Belgian spice cookies), Speculoos spread and of course chocolate.
2010 May 27
We haven't done that much, errr, gastro-travelling, so the most exotic thing we've brought back so far has been cashew feni. We bought it in bulk from the producers (Sahakari farms: www.sahakarifarms.com/), and transferred it into PET bottles for the voyage.
It's like tasting Goa in the comfort of my own home.
Goa tastes like a combination of paint thinner and burning.
There are a couple of other interesting tidbits in this forum thread, too: Forum - Ingredient fetish
It's like tasting Goa in the comfort of my own home.
Goa tastes like a combination of paint thinner and burning.
There are a couple of other interesting tidbits in this forum thread, too: Forum - Ingredient fetish
2010 May 28
Like this?
wiki.ottawafoodies.com
If anyone has thoughts on the headings, by all means critique away. I agree with Yan though...in additon to knowing about restaurants, it's good to know about what ingredients and packaged food is worth bringing back.
wiki.ottawafoodies.com
If anyone has thoughts on the headings, by all means critique away. I agree with Yan though...in additon to knowing about restaurants, it's good to know about what ingredients and packaged food is worth bringing back.
Yan
I was wondering what special discoveries people had brought (legally) back from abroad.
From my resent trip to Croatia for my SO’s HTLA, the custom agent definitively raised an eyebrow or two as I was making my declaration:
Whole black truffles in jar.
Truffle Infuses brandy with black truffles.
Whole white truffle in jar,
Minced white truffle in EVOO.
Marschino (Cherry Brandy for Zadar)
EVOO.
French Pâté (Duty Free)
Caviar (Duty Free)
Saffron and other spices my SO picked up in transit from Afghanistan to Croatia…